Recipe Saturday

Yes I know it's Saturday. But listen, I did this recipe and I just had to share because it was so so so yummy, even if it didn't turn out right. I only did 1/2 the recipe because, many times, these things don't work out and I hate to throw out expensive product. But these! Oh yeah! Are keepers.

Toll house cookies, Carbquik style



Servings: Approx. 30 cookies
Net Carbs Per Serving: 2g
Total Preparation Time: 9 to 11 minutes


2 1/4 cups Carbquik (note, start with 2 cups and add additional as needed to form a nice cookie dough)
1 teaspoon baking soda
2 cups (12-ounce package) Dixie Diner Sugar free semi-sweet morsels (I used a SF dark chocolate bar and broke it up)
1/2 teaspoon salt (I omitted because Carbquik and baking soda is salty enough)
1 cup (2 sticks, 1/2 pound) unsalted butter, softened (don't try to soften it, runny cookies will result)
3/4 Splenda
3/4 cup packed brown sugar twin (I used brown sugar Splenda from Vons, Yum)
1 teaspoon vanilla extract
2 eggs
1 cup chopped nuts (I used pecans)


Combine Carbquik, baking soda and salt in small bowl. Beat butter, Splenda, brown sugar twin and vanilla in large mixer bowl till butter is well creamed.


-Add eggs one at a time, beating well after each addition; gradually beat in Carbquik mixture. Stir in morsels and nuts.
-Drop by rounded tablespoon onto ungreased baking sheets.
-Bake in preheated 375ºF oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

As I said I only did 1/2 the recipe. I had used brown sugar twin in the past and didn't like it. I recently found brown sugar Splenda and used that. In my 1/2 batch I didn't use any regular Splenda. (because I was 1/2 batching it and had already added the 3/4 cup br sugar Splenda) The butter wasn't soft so I 'softened' it a little, maybe a little too much. These cookies ran like they was on fire. Still, they were awesome. They were heaven warm, straight from the oven, they were fab cold, in the middle of the night, and just as fine the next day with a cup of tea. So, there you have it. Sugar free, low carb, the most awesome tollhouse cookie on the planet.

Note: I did not have Dixie Diner SF choc chips. I did pick up a bar of SF dark chocolate and broke that up. But honestly, next time, I'm trying a full batch with just pecans, I don't think I'll miss the chocolate. I think I'll use this as a cookie base as it is easy and tasty. I can sub raisins, different nuts and I have found all types of SF little chocolate (Milk, white and dark choc) bars at my local grocery.

Another note: Although I've heard these cookies don't spread, mine did. When I make a thicker dough I'll make the cookies about teaspoon size and flatten them a little. Carbquik for some reason doesn't puff and spread like regular flour.